This recipe is an ode to Jon and Vinny’s in Los Angeles and their spicy fusilli dish. It’s my second dish in a row that was influenced by that meal, obsessed much? I actually meant to post them the other way around but my tired brain stuffed up so here we are. It is in no way their recipe it’s just similar in flavour and texture. You could totally use fusilli and I have done that before but at the end of the day I’m always going to choose cassarecce because it’s my favourite.
Now the longer you cook the passata for the thicker the sauce will get and the more intense the flavour. I wouldn’t bother going further than 45 minutes and in the recipe I’ve recommended 30. It’s depth of flavour comes from the parmesan added to the sauce and adding milk balances the acidity of the tomatoes.
This sauce is basically a vodka sauce but I’ve used milk and cheese rather than cream. The vodka apparently enhances the flavour of the chilli and tomato amplifying the sweetness and spice. Basically it makes it really good.
Needless to say this pasta is excellent with yesterday’s salad recipe. You could also to a caprese on the side if you want something without chilli in it… after cooking for kids for a month or so I’m all about the spice right now.
Serves 4
Ingredients
400g short pasta of choice
2 Tbs extra virgin olive oil
1 finely sliced shallot
2 dried chillies, finely sliced
2 cloves garlic
1/3 cup vodka
500ml passata
1/4 tsp salt
1/2 cup milk (I have used both full cream and light)
2/3 cup freshly grated parmesan
Extra parmesan
handful of basil leaves
Directions
Put a medium saucepan on medium high heat. Once hot add the oil, allow to heat for 30seconds then add the shallot and chilli, cook for 2 minutes then add the garlic. Cook for a further minute and then add the vodka.
Increase the heat and cook off the vodka until reduced by 1/3. Turn the heat back down to medium and add the passata and salt. Bring up to a simmer then turn the heat down to low and cook for 30 minutes.
Add the milk and parmesan and then continue to cook for 5 minutes to thicken again. Check seasoning and adjust as necessary.
Cook the pasta until al dente (follow packet directions). Drain the pasta and then stir through the sauce to coat.
Serve sprinkled in extra parmesan and scattered with basil leaves.
Eat a big green salad alongside!
HH. x
Serves 4
Ingredients
400g short pasta of choice
2 Tbs extra virgin olive oil
1 finely sliced shallot
2 dried chillies, finely sliced
2 cloves garlic
1/3 cup vodka
500ml passata
1/4 tsp salt
1/2 cup milk (I have used both full cream and light)
2/3 cup freshly grated parmesan
Extra parmesan
handful of basil leaves
Directions
Put a medium saucepan on medium high heat. Once hot add the oil, allow to heat for 30seconds then add the shallot and chilli, cook for 2 minutes then add the garlic. Cook for a further minute and then add the vodka.
Increase the heat and cook off the vodka until reduced by 1/3. Turn the heat back down to medium and add the passata and salt. Bring up to a simmer then turn the heat down to low and cook for 20 minutes.
Add the milk and parmesan and then continue to cook for 5 minutes to thicken again. Check seasoning and adjust as necessary.
Cook the pasta until al dente (follow packet directions). Drain the pasta and then stir through the sauce to coat.
Serve sprinkled in extra parmesan and scattered with basil leaves.
Eat a big green salad alongside!
HH. x
